Soft & Poached Eggs

Mark shells with a pencil before cooking so you know which eggs were sous vide.

Peel under running water once chilled to gently remove any thin whites.

Warm peeled eggs for 2 min in 135°F water if serving hot after chilling.

Score the shell gently before peeling to avoid tearing the delicate white.

Keep eggs in the bath until plating so they stay warm and jammy.

Use a spoon to scoop the egg out if peeling is finicky; the membrane holds it together.

To peel cleanly, tap the wider end to break the air pocket, then roll gently under your palm.

For transport, keep in-shell eggs in cold water inside the fridge.

Warm peeled eggs in 135°F water for 5 min to restore that just-cooked feel.